Sour Cream Cornbread Muffin Recipe

Today, I made cream of tomato soup and decided I would replicate the same flavors in cornbread muffins. I find that cornbread muffins are a great accompaniment when teamed up with a nice bowl of warm soup. I added chopped sun-dried tomatoes and sour cream to the batter as well as small chunks of Comté cheese. The cheese gave a fruity and salty note to the muffins.

I think the addition of sour cream makes for super moist cornbread muffins. Of course, they taste best piping hot right from the oven, but they still taste great the following day.

Place a cupcake liner in each mold. Pour in the cornbread batter. Add sun-dried tomatoes (see tips) and top with the diced cheese.

Bake for 5 minutes at 375°F; lower the temperature to 350°F and bake for about 30 minutes. Rotate the pan for even baking and cook for 10-12 more minutes. A skewer or a toothpick inserted into the cornbread should come out clean. Remove from the oven.

Garnish with a piece of Comté cheese and sun-dried tomato as a reminder of the flavors in the cornbread.

Bon appétit!

Tips

If you don't want the sun-dried tomatoes to sink to the bottom of the muffins, simply dredge them into a little bit of flour before adding to the cornbread batter.

Don't hesitate to drizzle the top with herbs and oil from the sun-dried tomatoes for extra flavor.

For a moist result, you want the cornbread batter to be wet and rather sticky, so be sure not to over-mix it.

You could use Gruyère cheese or even a Munster cheese instead or Comté.